If you have ever wished for a dessert that captures the essence of summer and the joy of strawberry shortcake in a cool, creamy form, then the Strawberry Shortcake Freezer Pie Recipe is about to become your new favorite treat. This delightful no-bake pie combines the crumbly goodness of a shortbread crust, the luscious sweetness of fresh strawberries, and a dreamy whipped cream-cheese filling that sets perfectly in the freezer for an effortless yet show-stopping dessert. Whether you’re serving it at a backyard barbecue, a family gathering, or just indulging on a sunny afternoon, this pie offers a refreshing twist on a classic favorite that’s as easy to make as it is to fall in love with.
Ingredients You’ll Need
Getting started on this pie means gathering some wonderfully simple ingredients that each play a crucial role in building layers of flavor and texture. From the buttery crust to the velvety filling and juicy strawberries, every component shines through to make the magic happen.
- 2 cups crushed shortbread cookies or vanilla wafer crumbs: Provides a sweet, crumbly base with a hint of buttery richness that sets the stage for the pie.
- 6 tablespoons unsalted butter, melted: Binds the cookie crumbs together, creating a firm and flavorful crust.
- 1 (8-ounce) package cream cheese, softened: Adds creamy tang and richness to the filling for that classic strawberry shortcake taste.
- 1/2 cup powdered sugar: Sweetens the cream cheese mixture smoothly without any graininess.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- 1 cup heavy whipping cream: Whipped to stiff peaks for a light, fluffy texture that makes the filling irresistible.
- 2 cups fresh strawberries, hulled and chopped: Bursts of fresh fruit flavor that keep the pie bright and summery.
- 1/2 cup sweetened condensed milk: Infuses the filling with sweetness and a silky finish, helping it freeze to a perfect consistency.
How to Make Strawberry Shortcake Freezer Pie Recipe
Step 1: Prepare the Crust
Begin by mixing the crushed shortbread cookies with the melted unsalted butter in a medium bowl. Your aim is a crumbly mixture that holds together when pressed. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish—think of creating a sturdy but tender foundation for your filling. Pop the crust into the freezer so it can set solidly while you focus on crafting the luscious filling.
Step 2: Make the Cream Cheese Base
Next, in a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until perfectly smooth. This mixture is where the rich and tangy undertones start coming to life, setting the flavor tone for the rest of the pie.
Step 3: Whip the Cream
In a separate bowl, whip your heavy cream until it reaches stiff peaks. This step is your ticket to a light and airy filling that will beautifully balance the dense cream cheese mixture. Be careful not to overwhip—it should hold its shape but still feel silky.
Step 4: Combine and Fold
Carefully fold the whipped cream into the cream cheese mixture to preserve all that fluffy goodness. Then, add the sweetened condensed milk and gently fold in the chopped strawberries until the entire filling is evenly combined. This folding process ensures you keep the mixture airy but fully integrated with the fresh fruit.
Step 5: Assemble and Freeze
Pour the luscious filling into the frozen crust and smooth the top with a spatula for an inviting finish. Place the pie back in the freezer and allow it to chill for at least 6 hours or until firm. When ready to serve, let the pie sit at room temperature for about 10 to 15 minutes—this makes slicing easier and brings out the flavors wonderfully.
How to Serve Strawberry Shortcake Freezer Pie Recipe
Garnishes
To make every slice look as incredible as it tastes, consider topping with extra fresh strawberries or a dollop of whipped cream just before serving. A sprinkle of crushed shortbread cookies over the top adds a lovely crunch and a little extra sweetness, giving your presentation that final wow factor.
Side Dishes
This pie pairs beautifully with light and refreshing sides like a simple green salad or a citrus sorbet. Both help balance the richness of the pie and keep your palate refreshed, making for a perfectly rounded dessert experience.
Creative Ways to Present
Want to impress your guests? Try serving individual portions in clear glasses layered with extra chopped strawberries and crushed cookies. Alternatively, adding edible flowers or a drizzle of strawberry sauce can elevate the look while deepening the flavor profile—perfect for special occasions or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
Leftover pie can be stored wrapped tightly in plastic wrap or in an airtight container in the freezer to maintain freshness. This keeps your Strawberry Shortcake Freezer Pie Recipe tasting just as wonderful days later without absorbing any freezer odors.
Freezing
The beauty of this recipe is in its freezer-ready nature. After assembling, the pie freezes well for up to 2 weeks. Just make sure it’s covered securely to prevent freezer burn and preserve the moist, creamy texture that makes this pie so special.
Reheating
No reheating needed for this dessert, which shines best chilled. When ready to enjoy, simply let it sit at room temperature for 10 to 15 minutes to soften slightly—this step enhances the flavors and makes slicing a breeze.
FAQs
Can I use frozen strawberries for this pie?
Absolutely! Just be sure to thaw and drain them well to avoid soggy filling. Frozen strawberries still bring that bright, sweet flavor that makes this pie irresistible.
Is it necessary to use shortbread cookies for the crust?
Shortbread cookies give a wonderful buttery crust, but vanilla wafer crumbs work just as well and add a light vanilla hint. Either choice will keep the crust delicious and sturdy.
How long should the pie freeze before serving?
It’s best to freeze the pie for at least 6 hours, allowing the filling to firm up completely. This ensures clean slices and a perfect texture when served.
Can I make this pie dairy-free?
While the recipe relies on cream cheese and heavy cream for its signature texture, you can experiment with dairy-free cream cheese and coconut cream, though this may alter the flavor and consistency a bit.
What’s the best way to slice the pie?
Use a sharp knife warmed in hot water and wiped dry before slicing; this helps create smooth, neat slices without cracking the crust or filling.
Final Thoughts
There is something undeniably charming about the Strawberry Shortcake Freezer Pie Recipe that makes it a total crowd-pleaser—it’s cool, creamy, and bursting with fresh strawberry goodness, all wrapped up in a buttery crust that’s pure perfection. So, if you’re looking for a no-fuss dessert that captures the spirit of warm days and sweet moments, don’t wait to make this pie part of your recipe rotation. Your friends and family will thank you, and you just might find yourself craving it again and again!
Print
Strawberry Shortcake Freezer Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Shortcake Freezer Pie is a delightful no-bake dessert combining a crisp shortbread cookie crust with a creamy, luscious strawberry and cream cheese filling. Perfect for warm weather, this pie is easy to prepare and chilled to firm perfection in the freezer, making it an ideal refreshing treat that captures the flavors of fresh strawberries and creamy sweetness.
Ingredients
Crust
- 2 cups crushed shortbread cookies or vanilla wafer crumbs
- 6 tablespoons unsalted butter, melted
Filling
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh strawberries, hulled and chopped
- 1/2 cup sweetened condensed milk
Instructions
- Prepare the crust: In a medium bowl, mix the crushed cookies and melted butter until fully combined. Firmly press the mixture into the bottom and up the sides of a 9-inch pie dish to form an even crust. Place the crust in the freezer to set while you make the filling.
- Make the filling base: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form, ensuring a light and airy texture.
- Combine mixtures: Gently fold the whipped cream into the cream cheese mixture until evenly blended without deflating the whipped cream.
- Add strawberries and condensed milk: Stir in the sweetened condensed milk and chopped fresh strawberries by folding gently to keep the mixture fluffy and evenly mixed.
- Assemble and freeze: Pour the filling into the frozen crust and smooth the top with a spatula. Return the pie to the freezer and freeze for at least 6 hours or until firm enough to slice.
- Serve: Before serving, let the pie sit at room temperature for 10 to 15 minutes to soften slightly for easier slicing. Optionally, garnish with extra fresh strawberries or whipped cream for added presentation and flavor.
Notes
- Frozen strawberries, if used, should be thawed and drained to avoid excess moisture.
- For added texture, sprinkle a handful of crushed cookies on top before freezing.
- Allowing the pie to rest before slicing ensures cleaner cuts and better texture.
